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3 Smart Reasons To Make This Amazing Late Summer Zucchini and Corn Soup
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Zucchini and Corn Soup

As summer begins to fade a bit (but not before all of the local produce disappears!!), make this soup to honour all of the fresh produce!
Course Soup
Cuisine American
Prep Time 18 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 strips pancetta or bacon chopped (about 1/2 cup)
  • 1/2 large yellow onion diced
  • 4 cloves garlic minced
  • 2 stalks celery - finely diced
  • 3 ears corn kernels removed from the cob
  • 1/4 cup fresh parsley, chopped you can use 1/2 tsp dried and add it later with the other spices
  • 5 cup chicken broth
  • 2 tsp kosher sea salt
  • 1 tsp ground black pepper
  • 2 potatoes peeled and cut into small cubes (russets work best)
  • 1/2 tsp paprika I used smoked paprika because I used pancetta which is not smoked
  • 1/4 tsp dried oregano
  • pinch cayenne pepper
  • 2 large zucchini cut into quarters lengthwise, then sliced
  • 2 cups water
  • 1/4 cup cashews (optional)

Instructions

  • Set a large pot over medium heat; add pancetta and cook until crispy, about 5 minutes.
  • Add onion, garlic and celery, cook for 3 minutes, then add corn and parsley and continue cooking for an additional 5 minutes.
  • Pour in chicken broth and turn heat up to medium-high; when the mixture begins to bubble slightly, add the potatoes along with the salt, pepper, paprika, and cayenne. Reduce heat to medium and cook for 10 minutes.
  • If you are adding the cashews, while the soup is cooking, soak the cashews in about 1/3 cup boiled water - soak them right in your blender or food processor.
  • After the soup mixture has been cooking for 10 minutes, add the zucchini and cook until the potatoes are fork tender and the zucchini are fully cooked, about 10-12 more minutes. If your mixture isn't 'soupy enough, add up to 2 cups of additional water (re-season to taste)
  • Transfer 1/3 - 1/2 of the mixture to your blender (add it right on top of your cashew mixture if using) and puree until silky smooth, about 1-2 minutes. Stir to combine, then remove from the heat.
  • Serve the soup warm with some fresh bread and a side salad!

Notes

This soup can be frozen to eat within 4-6 months